Juniata sentinel and Republican. [volume] (Mifflintown, Juniata County, Pa.) 1873-1955, 1887-07-20
RESTAURANT MAGIC.
How n Great Variety of Dishes is Con-
jurcd out of Few Ingredients.

The guests at nine-tenths oil tne
cheaper restaurants and hotels In this
or any other American city should
abandon all fine scruples OF taste when
he enters their precincts He may
sometimes be able to guess approAi-
mateIy at the nature Of the ingredients
of the dishes set before him by the SEN
sation5 they produce on his palate, but
the probabilities are that we could not
hit it once in Il dozen shots. American
cooks have carried the culinary AIT IN
at least one direction to a greater de-
velopment than any other cooks III the
world, and gentlemen writing OF the
wonderful achievements OF modern CIV
iliZation should not forget that fact.
1t used to be said of French cooks
that they were the best in the world,
because they could make ten different
kinds of soup out of nettle. The
hotel cook of to-day can discount that
| performance. He can make not only
soups, but fish roasts, entrees, pastry
and desserts IN bewilderinS variety oui
of materials quito as unpromIslng.
If you will look over Il bill OF fare itI
any of these places you will see four OF
five kinds of soups, three or four kl;iGs
of fish, half dozen sorts OF roast meat
| game and poultry, made dishes and
| entrees. No doubt you have poticed
that, and wondered how under the sun
"a kitchen, with range big enough To
cook and keep warm all these dishes
can possibly find SPACE in less than a
half acre. Yet II you should order
every dls.I on the list you could get it,
or something that would answer for it,
and the kitchen where all these gatro.
nomic wonders are turned out is not as
big as kitchen in an average private
house either. Most wonderful of all,
for all the countless variety Of dishes OF
the bill OF fare there are not riore than
a dozen dishes In the kitchen.
You see it is all in tie carving and
the dishing. Here is big boiler OF
clear soup. 1t IS made-never mind
how. You draw 4 big bowl out of il
and from big pitcher by its side you
pour in little thickening, give 1t stil
and there's your consomme. Into the
next bowl you fork lot of boiled mac
aroni, and there's your macaroni soup
The next order is for vegetable soup
you pitch III 4 lot of boiled vegetable:
and there you are. By having few
other ingredients handy you can get
muliSatawney, or tail, chicken, tomato
or rice soup out of that same big boiler
filled from the stock barrel. IIow'i
that for moIern necromancy
Well, the next thing on the bill o.
fare is fish. There are two kinds
baked and boiled. The first slice yot
cut of Is boiled cod, the next is had
dock, and the next is halibut, the neX'
is blue fish. In the next pan is bakeC
fish. It has all the various capabilitie:
possessed by its boiled brother. WheI
the two fish swan IN the sea they wer,
good, plain cod. With the aid of {
little sauce they can be almost anything
in a restaurant.
Here is 4 piece of roast mutton an,
there a piece OF roast beef. 1t is N
trick at all TO transform them, with tl
carving knllc deity welded, INTO roas
lamb. roast TiO or roast loin. With
little delicate treatment it can becOm
roast venlSon, roast bear or any of tn
other roastS on that wonderful bill o
fare. One cut off that fowl. there
roast chicken; the next is roast turkey
Sliclng the dark meat carefully make
it pleasant. Adding fish oil after Iii
operation and throwing on plenty Q
jelly makes it duck. The veal become
rabbit, stewed chicken, lamb pie o.
good honest veal, just as you please.
When the soup is thickened goOl
deal and rice curry powder is throw
i'll you have very good curry. Whel
il Is thiclened little and srewed KID
. neys are added you have the ever pop
ular kidney stew. The addition O
pieces fished out of the bottom of til
boiler with Il sort of oyster tongs WI
make almost any kind of a stew of II